Pumpkin – olives – rosemary – bread

Ingredients for 1 servings:

• 350 g pumpkin(s) (Hokkaido), coarsely grated
• 600 g flour (wholemeal)
• 100 g flour (spelt flour)
• 3 tsp salt
• 1 cube of yeast
• 200 ml water
• 1 tbsp olive oil
• 2 tbsp rosemary, fresh, finely chopped
• 4 tbsp pumpkin seeds, roasted without fat, roughly chopped
• 100 g olives, black, roughly chopped
• Fat (vegetable fat) for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Mix the yeast with a little water until smooth and let stand for 10 minutes. Mix the flour, salt and pumpkin, add the yeast mixture, olive oil and water and stir in (the amount of water depends on the moisture content of the pumpkin flesh) and knead into a smooth dough. Cover and let rise for 1 hour. Add the rosemary, pumpkin seeds and olives and knead in. Place the dough in a greased loaf pan and let rise for another 30 minutes. Bake in a preheated oven at 220°C for about 40 minutes. Note: Tastes even better after 1-2 days than freshly baked because the bread becomes nice and moist from the pumpkin and the aromas of the rosemary and olives become even more pronounced over time.